Step 1

Gather all the ingredients. Make sure the kombu and katsuobushi are well drained.

Step 2

Cut kombu into small pieces. You can cut katsuobushi into smaller pieces if you prefer.

Step 3

Put kombu and katsuobushi in a saucepan and cook on medium-low heat until katsuobushi becomes dry and separated from each other.

Step 4

Add sugar, salt, and soy sauce.

Step 5

Cook on medium-low heat until the liquid is completely evaporated, and katsuobushi is dehydrated and crispy.

Step 6

Transfer the furikake to a tray or plate and let cool. Once it’s cooled, you can add toasted/roasted sesame seeds and nori seaweed.

Step 7

Put in a mason jar or airtight container and enjoy sprinkling over steamed rice and popcorn! You can refrigerate for up to 2 weeks and freeze for up to a month.